Roasted Asparagus Soup with Pistachio Cream [HMC]

Gone are the days when asparagus was boiled until it resembled a gray Seattle drizzle. Here we roast asparagus until it becomes sweet and caramelized in a way that's hard to believe until it's tried. Asparagus is full of antioxidants that help in DNA synthesis and repair. In this soup, it's paired with the nerve-protective benefits of pistachio as part of the minty, creamy topping. This is some serious yum in a bowl.

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Step 1

Preheat the oven to 400 degrees F.

Step 2

To make the pistachio cream, put the water, pistachios, mint lemon juice, and 1/4 teaspoon of salt in a blender or food processor and process until smooth and creamy. Taste; you may want to add a bit more salt.

Step 3

Cut off the asparagus tips and put the stalks and tips on a rimmed baking sheet in a single layer. Drizzle the asparagus with 1 tablespoon of the olive oil and sprinkle with 1/4 teaspoon of salt. Toss evenly to coat. Bake for 8 to 10 minutes, until tender. Remove the asparagus tips from the baking sheet and reserve for garnishing the soup.

Step 4

Heat the remaining 2 tablespoons of olive oil in an 8-quart pot over medium heat. Add the onion, leeks, and a pinch of salt. Stir occasionally, allowing the potatoes to soften and the onion to turn golden. Add the garlic and saute for 30 seconds. Pour in 1 cup of the broth and deglaze the pot, stirring to loosen any bits stuck to the pot. Add the remaining 5 cups of broth and bring to a boil. Decrease the heat to low and simmer for 5 minutes.

Step 5

In batches, puree the soup in a blender, adding the broth first, then the vegetables and asparagus. Blend until velvety smooth, about 2 minutes. If the soup is too thick, add more broth 1/2 cup at a time. Return the soup to the pot and gently reheat. Taste; you may want to add a pinch of salt or a squeeze of lemon.

Step 6

Stir 1 cup of the pistachio cream into the soup. Ladle the soup into bowls and garnish with the reserved asparagus tips.

Step 7

For an ultrasmooth velvety texture, go one step further: strain through a fine-mesh sieve, using the back of a wooden spoon to push the liquid through.

Step 8

The ends of the asparagus can be stringy, so peeling just the ends will ensure that you have the smoothest soup possible.

Step 9

Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month. Calories: 300 per serving.